Directions

Prepare Basic Sugar Cookie Dough. Divide dough in half and tightly wrap each piece with plastic wrap. Cover and chill for 1 hour or until easy to handle.

On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) until 1/8 to 1/4 inch thick. Using a 2-1/2- to 3-inch star shaped cookie cutter, cut dough. Using a 1- to 1-1/2-inch star shaped cookie cutter, cut holes in the centers of half of the cookies. Place about 1-1/2 inches apart on ungreased cookie sheets.

Bake in a 375 degree F oven for 6 to 7 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks and let cool. Makes 40 cookies

For filling:In a medium bowl, stir together the 2 cups powdered sugar, 1/3 cup jelly, almond extract and nutmeg until well combined.

To assemble, sift additional powdered sugar over tops of cookies with holes in centers. Spread filling on the bottoms of the cookies without holes. Top each of these cookies with the remaining cookies, powdered sugar side up. Fill the hole of each cookie with a small spoonful of additional jelly.

Basic Sugar Cookie Dough

Ingredients

3 cups all-purpose flour

1/3 cup cornstarch

1 cup butter, softened

1 3 -ounce package cream cheese, softened

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 tablespoon vanilla

Directions

In a medium bowl, combine flour and cornstarch; set aside.

In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.